Wednesday, June 29, 2011

Ever go to a really fancy restaurant and they served a rice pilaf and you're left wondering "what is this?" actually you might plug in a word or two not suitable for a fancy restaurant. This is my family's version of a rice pilaf. Except it's not a boring while rice flavored with some peas and carrots. No this is cooked in the oven with portabello mushrooms, onions and garlic. I chop everything up so small my kids don't realize there's anything but rice in the bowl. This dish is easy enough to make along the side of any roasted meat and elegant enough to serve on holidays. This was a favorite at my fathers' house on holidays.

you wont need much butter. My dad makes it with just about the whole stick. Not necessary. Start with a TBMelt in a saute panAdd your dry rice and start toasting till brown. This really changes the flavor of the rice in the long run. It gives it a nutty flavorWhile rice is browning. Dice up the baby portabella mushrooms. I get them as small as possible so the mushroom hating kids wont know they are in the riceYou only need about half a container or a cup dicedNow the rice is nice a brown. Add the rice to your baking dishAdd one more TB of butter to the hot pan and meltadd onions and mushroonmsOnce the onions and mushrooms are cooked add one green onion that is diced. I split it down the stalk long ways and then sliceAdd to the pan with the garlicmeasure out your liquid so you are equal parts rice to liquid. For me it is one can of consume and one half can of waterNow your veggies are perfect. Doesn't the smell just kill you??Add the veggies to the baking panadd the liquid. Really this has only taken about 10 minutes to make. Its just that easyPop into a preheated 350 oven . Cook covered for one hourI like when the sides and bottom get toasty brown, but if you dont then keep an eye on it in the oven and adjust your time

Monday, June 27, 2011

The world was ending or so twitter said. So I played along and prepared a nice dinner the night before. We made it through the time of departure so I felt we needed to celebrate and with cake. This cake was all B.B.'s fault. She made it for a trip out of town. I could smell it through Facebook. I'm not even a sweets person. But I had to make this cake. This is a uber easy recipe. Betty helps out as she usually does with my baking. Its easy to dress up box mixes. Alcohol does wonders! Luckily I had a bottle of Kahlua from Christmas. I end up buying it every year when it's cheaper than cheap. Somebody always ends up drinking it. And if you don't drink with it, cook with it! Now this cake does have some liquor in the glaze. If you have children eating the cake and you are concerned about it, you could cook the Kahlua in the microwave for a couple of minutes (get it boiling) to cook out the alcohol

For this, you will need a bundt pan. Spray it with some cooking spray. Mine has the flour added so I can skip that stepMix ALL the cake ingredients including the chocolate chips and pour into the panBake 350 until a toothpick comes out clean. Use the time that the box gives you as a guideline. Let cool completely before you attempt to remove it from the pan. This is key! I have rushed the whole process and had it fall apart on me!Now make the glazeKahlua Glaze:

1 cup powdered sugar4 Tablespoons KahluaNow this cake does have some liquor in the glaze. If you have children eating the cake and you are concerned about it, you could cook the Kahlua in the microwave for a couple of minutes (get it boiling) to cook out the alcohol

Mix well and pour or drizzle over the cakeI rushed the glaze. The cake could have cooled a little longer but it melted into the cake with was heaven!Top with vanilla ice cream

Friday, June 24, 2011

Tossing side dishes into foil and onto the grill has become a staple in this house. Partly because it is easy and partly because I am lazy. Ok, I said it! Even I get lazy with cooking. But if the end result is tasty food then you scored! I like to portion my veggies into single servings. Tonight it is just The Fireman and myself for dinner. I am really cutting down on the preparation time by using prewashed, cut veggies. This definitely saves me time.

Butter & Wine Grilled Vegetable Packets

1 package of mixed vegetables (I am using carrots, cauliflower and broccoli)1/2 cup of dry white wine (I like pino griggio)1 clove of garlic1 TB butterFireman's SeasoningTin FoilAgain, I am doing single servings so place the amount of vegetables you plan on eating on a large piece of tin foilI like to crinkle the foil up into a "bowl" so the liquid doesnt go all over the counter before I crimp the foil into packets. Pour 1/4 cup of wine onto each packetAdd 1/2 TB butter to each packet and a good amt of seasoning. I am using Fireman's Seasoning which I make up in big batches. But salt and pepper would work just fineFold each side up so to seal it upEverything is getting grilled tonight in packets except the meat. This is a huge time saver!Throw on the grill with your food or into a 400 degree oven until the veggies are soft

Wednesday, June 22, 2011

I am a sucker for Blue Moon Beer. I like to cook with it and I like to drink it. Blue Moon is best with an orange. I make a pork roast with Blue Moon that is to die for. The flavor it the beer concentrates and complements meat. So with that thought, I am marinating with it tonight.

Now I'm using skinless boneless chicken breasts that are pre seasoned and I'm only using this because it's what I have. Really chicken breast with skin and bone would be more desirable for grilling. It helps with not only flavor but keeping the chicken moist on the grill. This way I'm doing tonight is only healthier. So I'm really counting on the beer to do it's thing.

Blue Moon Grilled Chicken1 blue moon1/4 cup vegetable oil/canola1/4 cup Creole mustard or Dijon mustard1/2 tablespoon paprika1/2 teaspoon freshly ground black pepper1/2 small onion, thinly sliced4 cloves garlic, chopped8 boneless skinless chicken breasts3 TB orange juiceTonight I am using Blue Moon's Summer Honey Wheat Beer. It's a little paler and mellower than the one I usually buy, but completely yummy.Take all the ingredients and dump into a ziploc bag. I stuck the bag into a bowl just so I would not waste the beer if I spilled.Add garlic. Give it a rough chopSlice some onion. This is just for flavor so don't take too much time on itAdd chicken.Let marinate all day or if you have the time, do it over night! I kept turning the package over to ensure that the meat was marinating all over evenly.Grill. Now you could be using chicken with skin. It would be better, but this is what I have on hand. So I am going to really keep an eye on it that it doesn't get too dry. Emma knows a good thing. She is supervising!Oh that looks good!Cook till thoroughly cooked. Let rest on a plate before cutting into. These are nice and juicy.

Monday, June 20, 2011

Yes beer! I like my beer to cook with. And pizza dough is no exception. A couple of years ago you could have never seen me making homemade pizza dough but now it has become a favorite of my family. If you plan ahead and get the dough going about 3 pm you are perfect for it being done for dinner. My family prefers the home made dough to ordering from the pizza companies.

I stuck my bottle of beer into a measuring cup and then stuck the beer into the microwave for a minute. Check to make sure it isn't too warm.Add the yeast to the beerlet it get foamyadd to the rest of the ingredients. I don't make a fuss about it. I dump it all into a bowl and stir up.Use a wooden spoon until mixedDump on a floured surfaceKnead for a good five minutesPut into a clean greased bowlCover and let risePunch it down and use for pizza or calzonesI am making both!